Chocolate Bliss Macadamia Cookies Recipes

Steps:

• 1. Preheat oven to 350 degrees. Line baking sheets with Silpat (silicon mats) (minimum of 2) or parchment paper
• 2. In a small saucepan over medium-low heat, melt the butter and chocolate, scrape vanilla bean in so it will infuse, cook stirring with rubber spatula frequently for about 5 minutes.
• 3. Pour butter mixture into small bowl and let cool slightly.
• 4. In a large bowl, combine chopped nuts, sugar, egg, and salt until blended. Fold in butter, chocolate, vanilla mixture and combine all until well blended.
• 5. Drop the batter by tablespoons about 3" apart. Bake 6 -8 minutes. You know they're done when the cookies are bubbling and completely flat.
• 6. Let cool on the Silpat or parchment paper. If you need the cookie sheet to complete the cookies, let cool on Silpat or parchment paper for about 5-10 minutes, then VERY CAREFULLY transfer them to a wire rack, preferably with a hard flat spatula or large scraper. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 minutes in the preheated oven, or until golden brown.

Steps:

• Microwave chocolate squares in large microwavable bowl on high 2 minutes.
• Stir until chocolate is melted and smooth.
• Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.
• Stir in flour and baking powder.
• Stir in chopped chocolate and nuts.
• Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
• Bake at 350° for 13-14 minutes or until cookies are puffed and feel set to the touch.
• Cool 1 minute, remove from cookie sheet.
• Cool completely on wire racks.
• Makes about 18 large cookies.
• Note: if omitting nuts increase flour to 3/4 cup to prevent spreading.